Results 21 to 30 of about 436 (160)

Physicochemical, Nutritional, and Antinutritional Properties of Pretreated Pulp and Whole Fruit Flours From a Plantain-Like Hybrid (<i>CARBAP K74</i>) and a Plantain Landrace (<i>Batard</i>) at Different Post-Harvest Ripening Stages. [PDF]

Food Sci Nutr
This study evaluated pulp and whole‐fruit flours from Batard and CARBAP K74 across ripening stages, showing that heat treatments, especially precooking, improved color, reduced browning, and lowered antinutritional factors. Multivariate analyses revealed strong influences of variety, maturity, and treatment on flour properties, with precooked whole ...
Takam Ngouno A, Kendine Vepowo C, Fangueng Kamgo D, Boutaleb S, Hornick JL, Scippo ML, Ngoh Newilah GB, Douny C.   +7 more
europepmc   +2 more sources

Perceptions of African Migrant Women Regarding Food Consumption During Pregnancy and the Postpartum Period in Australia: A Qualitative Study. [PDF]

J Hum Nutr Diet
ABSTRACT Background Women face challenges maintaining a healthy diet during pregnancy and the postpartum period. These challenges may be heightened for African migrant women who have cultural dietary preferences that can complicate food decision‐making. This study aimed to understand African women's food related perceptions after migrating to Australia.
Olajide BR, van der Pligt P, Vasilevski V, McKay FH.   +3 more
europepmc   +2 more sources

Effects of Chemical Ripening With Calcium Carbide on Nutritional Composition, Antioxidant Capacity and Heavy Metal Accumulation in Climacteric Fruits. [PDF]

Int J Food Sci
Fruits are important dietary sources of nutrients, phytochemicals and antioxidants essential for human health. In many developing countries, calcium carbide (CaC2) is widely used as a low‐cost artificial ripening agent despite its associated health risks.
Mode AM, Magaji UF, Babatunde MS, Dandare A, Dabai IA, Dandare SU.   +5 more
europepmc   +2 more sources

CHARACTERISTICS ABSORPTION AND MODELING OF UNRIPE PLANTAIN CHIPS

INTERNATIONAL JOURNAL ENGINEERING AND APPLIED TECHNOLOGY (IJEAT), 2021
In this study,  water  absorption characteristics  of dried  unripe  plantain chips  were investigated by soaking in distill water at 20°C, 30°C and 40°C. The data generated were fitted into three models namely Peleg, Weibull  and  exponential.  The  statistical  criteria  used  in  evaluation  of  the  models  were  coefficient  of determination (R2),
A. Ajala, F. Ajala
openaire   +2 more sources

Utilization of indigenous pH control agents for drilling fluid preparation

Zaštita Materijala, 2022
Drilling fluid pH is an important factor in drilling and production operations. If the pH is acidic, this will cause metallic parts such as the drilling string and casings to corrode.
Nnaemeka Princewill Ohia, Henry Ndilemeni, Stanley Toochukwu Ekwueme   +2 more
doaj   +1 more source

Chemical and Functional Properties of Blends Made from Unripe Plantain (Musa Paradisiaca) and African Yam Bean (Sphenostylis Stenocarpa) Flours for Stiff Dough (Àmàlà) Preparation

Journal of Applied Sciences and Environmental Management, 2021
Research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. The inclusion of unripe plantain into African yam bean flours for the preparation of stiff dough (Amala) was studied ...
K.K. Salome, O.F.J. Awofadeju, A.A. Olapade   +2 more
doaj   +1 more source

Sensory profiling of plantain-lima bean Momo (A Nigerian food pudding) using chemometric approach

Croatian Journal of Food Science and Technology, 2023
Plantain and lima beans are important food crops with food nutrition security potentials in Nigeria. Plantain-lima bean momo is a nutrient-enriched pudding produced from unripe plantain and lima beans. The study aimed at evaluating the sensory profile of
Elizabeth Oluremi Farinde, Adekunbi Adetola Malomo, Omotola Mary Taiwo   +2 more
doaj   +1 more source

Savory biscuits formulated with mixed green banana pulp and peel flours: A sustainable approach to enhance nutritional, technological and sensory properties. [PDF]

J Sci Food Agric
Abstract BACKGROUND There is a growing consumer interest in foods that not only provide nutritional value and convenience, but also promote health benefits through regular consumption. In this context, green banana flour has emerged as a promising alternative for innovative product development.
Viana LM, Carvalho CWP, Martino HSD, Galvão MT, Felisberto MHF, de Barros FAR.   +5 more
europepmc   +2 more sources

The anti‐ulcerogenic activity of the unripe plantain banana (Musa species) [PDF]

British Journal of Pharmacology, 1984
Various preparations of dried unripe plantain banana were found to be anti‐ulcerogenic against aspirin‐induced ulceration in the rat and were effective both as a prophylactic treatment and in healing ulcers already induced by aspirin. Ripe fruit bananas were inactive.
R, Best, D A, Lewis, N, Nasser
openaire   +2 more sources

Evaluation of Functional and Chemical Properties of Composite Flour made from Unripe Plantain (Musa Paradisiaca) and Cocoyam (Colocasia Esculenta) and Assessment of Consumers’ Acceptability of Amala

International Journal of Home Economics, Hospitality and Allied Research, 2022
The study evaluated the functional and chemical properties of composite flour produced using unripe plantain and cocoyam and consumer acceptability of amala.
Nkeiruka L. Nwanagba, Anthony N. Ukom, Justina N. Okoli, Charity O. Abonyi, Immaculata I. Okparauka, Chinechendu Ubadire-Agua   +5 more
doaj   +1 more source